Preparation

Preheat a grill to medium heat.

Cut the chicken into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes and coarsely chop the Water Chestnuts.

Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl.

Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds. Then add the Water Chestnuts, Bamboo Shoots chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes.